Acai extract powder as natural antioxidant on pork patties during the refrigerated storage

The current trends among consumers are pushing for the use of natural antioxidants options. Acai fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of acai extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg(-1) (ERY), Acai Extract: 250 (AEL), 500 (AEM), 750 mg.kg(-1) (AEH). Acai extract did not affect the proximate composition, pH and cooking parameters. The concentrations of acai extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293, and 0.217 vs. 0.889 mg MDA.kg(-1) for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment did not affect the color parameters, showing the best option for the application on pork patties. Thus, acai extract at 250 mg.kg(-1) can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of refrigerated pork patties.

Automated summary

Research has shown that acai extract can be used as a natural antioxidant in refrigerated pork patties, helping to increase antioxidant activity and reduce lipid oxidation without affecting the food's chemical composition. A concentration of 250 mg/kg acai extract is the best option for application in this case.